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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site did not have certification. CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed several spray bottles of toxic agents and chemicals in spray bottles stored on handwashing sinks. CDI, cleaning agents relocated for proper storage. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chemical dish machine at bar testing 0ppm chlorine. Operator primed dish machene but machine was not consistantly providing required concentration to sanitize equpiment. Observed chlorine sanitizer bottle low and PIC stated glassware to be cleaned at kitchen until unit calibrated. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P- Observed bag of ricotta cheese at 44 degrees F over chill line in container. CDI, cheese relocated to rapidly cool. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. Per guidance from State, no points deducted on first inspection under new regulatory requirements. TPHC discussed with PIC, handout to be provided. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed several packages of pepperoni not date marked in walk in cooler over 24 hours as well as pepperoni, artichoke not date marked in front prep counter and tomatoe not date marked in walk in cooler. Observed containers of mozzerela cheese date marked with a date of preparation of 2/22 but actually prepared today according to PIC. CDI, PIC corrected prep dates on mozzerela cheese and voluntarily discarded other foods. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed we ciping cloths stored on counter surface and some cloths on sink vats at 3 compartment sink. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed pizza prep utensil wedged between wall and prep table. Observed cup used as scoop in dry storage container. Use proper utensils such as scoop with handle. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed container of clean linen and dough containers stacked and stored on ground in kitchen, |
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